Maud san

Can you introduce yourself in a few words?

I’m a chef deeply committed to a more responsible and human-centered approach to cooking. Vegetables, nature, and creativity are at the heart of my work. Outside the kitchen, I need spaces to unwind—painting, pottery, forest walks—essential moments to escape and release the pressure of such a demanding profession.

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Your journey has taken you from French gastronomy to Japan. How does this dual culture influence your cooking today?

Japan has profoundly shaped my culinary style. I use many Japanese ingredients, fermentation techniques, and a simplicity inherited from that culture. I blend these with French rigor and creativity—sometimes breaking free from tradition, embracing a more intuitive, almost rebellious French spirit. It’s a balance I constantly refine between precision and instinct.

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You lived and studied in Japan. What did this experience bring you, both personally and culinary?

Personally, it taught me to let go and relate to time differently. Culinary-wise, I discovered a deep respect for ingredients, seasonality, and the art of the perfect gesture. These principles still guide me today.

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Tea holds an important place at ThéRâPie. What’s your personal connection to tea?

Tea has long been part of my world: My mother runs a tea shop in southern France, and every visit is an opportunity to taste new varieties and share ideas with her. In Japan, I had the chance to work with a tea master, who introduced me to the entire process—from harvesting to the matcha ceremony. It left a lasting impression. For me, tea is like wine: knowing the origin, terroir, and methods, and learning to recognize subtle nuances—sometimes even blindfolded.

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Your cuisine is deeply rooted in vegetables. Why is this so important to you?

Vegetables are both a playground and a challenge. Meat and fish often speak for themselves, but vegetables require deeper thought—cooking methods, seasonings, textures—everything must be intentionally crafted. There’s still so much to explore. There’s also an ecological imperative: given the impact of meat overconsumption, I believe it’s essential to show that plant-based cuisine can be indulgent, inventive, and fully satisfying.

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What inspired you to join ThéRâPie?

The trust placed in me. Being given the opportunity to lead a kitchen at my age, with the freedom to present my creations directly to guests, was incredibly motivating.

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What’s your favorite moment in the ThéRâPie kitchen?

When an idea takes shape, becomes a dish, and I see it arrive at a guest’s table.

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If you had to describe your cuisine in one word?

A vegetable cuisine of emotions (or as close to it as possible).

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What do you hope guests feel when they taste your food?

I want them to experience a cuisine that is wholesome and easy to digest, where pleasure is central. ThéRâPie is a calm and soothing place, and I try to reflect that atmosphere on the plate: feeling good in body and mind, because food plays a huge role in that.

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Is there a detail in your work that guests might not always notice?

All the behind-the-scenes effort—the time spent reflecting, the initial idea, the trials, the adjustments… The constant questioning to transform an intuition into something personal and vibrant on the plate.